22min 4 ppl
Vegetable Tempura
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 5g
Carbs 30g
Fats 11g
About this dish
Sweet potato, aubergine, pumpkin, green beans and shiitake mushroom dipped in a light, lumpy batter and fried until crisp, without a trace of oiliness. A vegan take on the classic dashi-dipped tempura plate.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Sweet Potatoessliced into thin rounds200 g
- Auberginessliced into thin rounds150 g
- Pumpkinsliced thin150 g
- Green beanstrimmed100 g
- Shiitake mushroomshalved100 g
Tins & Jars
- Kombu dashi100 ml
Dried Goods
- Tempura flour150 g
- Waterice-cold200 ml
Oils & Condiments
- Vegetable Oilfor deep frying700 ml
- Soy sauce60 ml
- Mirin30 ml
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Large saucepan
- Meat thermometer
- Saucepan
Method
1
Slice the sweet potatoes, aubergines and pumpkin into thin rounds, trim the green beans, and halve the shiitake mushrooms.
Approx. 10 minutes
2
Whisk the tempura flour into the ice-cold water until just combined, leaving the batter lumpy.
Approx. 3 minutes
3
Combine the kombu dashi, soy sauce and mirin in a saucepan and warm gently for 3 minutes to make the dipping sauce.
Approx. 3 minutes
4
Heat the vegetable oil in a large saucepan to 170°C, checking with a meat thermometer.
Approx. 6 minutes
5
Dip each vegetable piece in the batter and lower it carefully into the hot oil.
Approx. 5 minutes
6
Fry the vegetables in batches for 3 minutes until the batter is crisp and pale golden.
Approx. 8 minutes
7
Drain on a wire rack and serve immediately with the warm dipping sauce.
Approx. 2 minutes
